Chicken Romesco Ravioli with Tomato Cream Sauce and Lemony Panko

We’re obsessed with romesco, a rich, smoky Catalonian sauce made from roasted peppers, tomatoes, almonds, garlic and olive oil. This 20-minute dinner stars tender ravioli stuffed with chicken, romesco and ricotta. But it doesn’t stop there-the pasta is tossed in a luscious tomato cream sauce, then topped with zesty panko and a sprinkle of salty Parmesan.

It’s a quick, satisfying meal that feels special enough for a weekend but comes together on a busy weeknight. Serve it with a simple green salad or roasted vegetables for a complete dinner.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Chicken Romseco RavioliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the chicken romesco ravioli and cook according to package directions until tender. Reserve 1/2 cup pasta water, then drain.
2. While the ravioli cooks, prepare the sauce. In a medium skillet over medium heat, melt 1 tablespoon butter. Add the chopped tomato and cook, stirring, for 2 minutes until softened. Stir in the sour cream, cream cheese, chicken stock concentrate and garlic powder. Cook, stirring, until smooth and heated through. Season with salt and pepper to taste.
3. In a small bowl, combine the panko breadcrumbs with the zest of half the lemon and a drizzle of olive oil. Stir to coat.
4. Add the drained ravioli to the skillet with the sauce. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
5. Divide the ravioli between plates. Top with the lemony panko mixture and sprinkle with grated Parmesan cheese. Garnish with sliced scallions and serve immediately.

Recipe Tips

FAQ

Can I make this recipe vegetarian?

Yes! Substitute the chicken romesco ravioli with a vegetarian filled ravioli, such as spinach and ricotta or mushroom. The rest of the ingredients are vegetarian-friendly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or milk to revive the sauce.

Can I use a different type of cheese?

Absolutely. Parmesan is classic, but you can substitute with Pecorino Romano or Grana Padano for a similar salty, nutty flavor.